Eat Well: Asian soup with greens

Ah, the alluring aroma of Asian ingredients in soups. The marriage of ginger, chilies, garlic, soy sauce and Sichuan peppercorns steeped in chicken broth is so delicious. My family loves the flavors and subtle spiciness of this turkey-enriched soup that showcases a deep green leafy vegetable. It’s an adaptation of the soup that appeared on the January cover of Bon Appetit magazine.

Their version used ground pork and mustard greens. Mine uses ground turkey and baby spinach or kale, ingredients that I usually have on hand. With the exception of Sichuan peppercorns, all the ingredients are available at local supermarkets. Sichuan peppercorns can be found at Asian markets and Savory Spice Shops in Costa Mesa and Corona del Mar, as well as Surfas Culinary District in Costa Mesa.

Almost any green can substitute for the spinach or kale. Mustard greens, beet greens, turnip greens and/or chard would be delicious, and healthful, too. Spinach, one example of these nutritionally dense greens, is an iron giant, one of the richest plant sources of iron as well as calcium. There are loads of other beneficial components as well: antioxidants (beta carotene and lutein), folic acid and vitamins (C, K and thiamine). And there is an abundance of minerals in addition to iron and calcium, such as potassium and zinc.

Recipe: Soup with Greens, Ground Turkey and Noodles

Yield: 4 servings

1/2 pound ground turkey

2 garlic cloves, finely chopped

2 teaspoons finely grated peeled ginger

1 teaspoon Sichuan peppercorns, crushed

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground cumin seeds

1 tablespoon vegetable oil

Kosher salt, freshly ground black pepper

6 cups low-sodium chicken broth

3 cups (packed) baby spinach leaves or kale, roughly chopped

4 green onions, thinly sliced

2 tablespoons reduced-sodium soy sauce

Optional: 1 teaspoon fish sauce

8 ounces noodles, such as Japanese udon noodles or wide rice noodles

Optional: 1 teaspoon hot sauce, such as Sriracha or Frank’s

Cook’s notes: To crush peppercorns, place in zipper-style plastic bag and pound with mallet or the bottom of a skillet or saucepan.

Procedure:

1. Mix turkey, garlic, ginger, Sichuan peppercorns, red pepper flakes and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add turkey mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8 to 10 minutes.